Harissa Spice Roasted Delicata Squash

I picked up some delicata squash this weekend at the local farmer’s market and had to make them right away! Delicata squash are at at their best in the early fall season, so if you haven’t had any yet, please grab some up from your local grocery store or farmer’s market ASAP!

This harissa roasted delicata squash is light and crispy on the outside and beautifully melty on the inside, making them incredibly addictive. I planned on only eating half and saving the rest for tomorrow but ended up eating the whole thing as soon as it came out of the oven. 😅 They’re quite easy to make and perfect for a weeknight meal or as a side dish for holiday dinners.

The harissa spice blend works well to balance the sweetness of the squash. I used a harissa spice blend (vs. actual harissa paste) for this, though I’m sure you can substitute harissa paste for this and achieve similar results! If you are using paste, just bake for an extra five minutes to ensure that the moisture of the paste doesn’t prevent the squash from getting crispy.

Harissa Spice Roasted Delicata Squash

Delicata squash roasted with a harissa spice blend. Crunch on the outside, melty on the inside, and incredibly addictive.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings 2 people (as a side dish)

Ingredients

  

• 1 medium sized delicata squash scrubbed clean and cut into ½ inch rings
• 1 tbsp harissa spice blend
• 1 tbsp neutral-tasting vegetable oil (I used avocado oil)
• salt to taste
• flaky sea salt to garnish

Instructions

 

• Preheat your oven to 425°F
• Wash and prep the delicata squash. Cut it into ¼ inch rings and then scoop out the seeds in the middle.
• Line a baking sheet with parchment paper and place the delicata squash onto the sheet. Drizzle over the oil and the harissa powder and mix it all together until the delicata squash is evenly coated.
• Lay the delicata squash out on the baking tray and make sure the rings aren't touching each other.
• Bake at 425°F for 20 minutes, flip the rings over, and bake for 15 more minutes.
• Serve hot and enjoy!

Notes

• Use a large chef’s knife to cut the delicata squash! The outer peel can be tough to cut through. 
• The thinner you cut the squash the crispier it will be! If you cut the slices too thick the squash will steam instead of roast and will be a bit soggy. 

Enjoy this recipe and please let me know of any feedback or submit any questions in the comments!

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